植物源戊糖片球菌和动物源戊糖片球菌发酵后西兰花汁生物活性成分的诱导变化
Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus.
作者信息
Xu Xinxing, Bi Shuang, Lao Fei, Chen Fang, Liao Xiaojun, Wu Jihong
机构信息
College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
出版信息
Food Chem. 2021 Sep 30;357:129767. doi: 10.1016/j.foodchem.2021.129767. Epub 2021 Apr 20.
To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus, levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P. pentosaceus, myrosinase activity, contents of total GS and sulforaphane nitrile, and levels of malic acid, acetic acid, ascorbic acid, and thiamine significantly decreased in pasteurized broccoli juice, whereas levels of sulforaphane, lactic acid, and citric acid significantly increased. Fermentation by plant-derived P. pentosaceus decreased levels of riboflavin and β-carotene and increased total levels of free amino acids, in contrast to the trends observed in broccoli juice after fermentation by animal-derived P. pentosaceus. This study indicates that P. pentosaceus may potentially be used in starter cultures to improve the nutritional and functional properties of fermented foods.
为研究动物源和植物源戊糖片球菌发酵西兰花汁中生物活性化合物的代谢情况，测定了硫代葡萄糖苷（GS）、萝卜硫素和萝卜硫素腈的含量、黑芥子酶活性以及有机酸、维生素和氨基酸的概况。鉴定出三种脂肪族GS和四种吲哚基GS。经植物源和动物源戊糖片球菌发酵后，巴氏杀菌西兰花汁中的黑芥子酶活性、总GS和萝卜硫素腈含量以及苹果酸、乙酸、抗坏血酸和硫胺素水平显著降低，而萝卜硫素、乳酸和柠檬酸水平显著升高。与动物源戊糖片球菌发酵后的西兰花汁趋势相反，植物源戊糖片球菌发酵降低了核黄素和β-胡萝卜素水平，提高了游离氨基酸的总水平。本研究表明，戊糖片球菌可能潜在地用于发酵剂培养，以改善发酵食品的营养和功能特性。
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